Brush the lamb chops with oil and sprinkle the dry rub over the lamb on both sides; press it in with your fingers. Let the lamb marinate at room temperature for 30 minutes to an hour before grilling.

To prepare the Yogurt Sauce, spoon the yogurt into a small bowl. Stir in the lemon juice, ginger, garlic, and grenn onions. Mix in the cumin, turmeric, cloves, pepper, salt, and cardamom, if using, until well blended. Cover and refrigerate until needed.

Prepare the grill or electric grilling machine for cooking.

If using a charcoal grill, oil the grid and place it above ashen coals. Place the lamb over direct heat and grill for about 6 minutes per side for medium rare. Check for doneness by pressing the meat with your fingertips. Rare lamb offers no resistance; medium rare resists slightly; well done is firm.

If using an electric grilling machine, place the lamb on a hot grill and cook for 4 to 6 minutes for medium rare. Check for doneness by pressing the meat with your fingertips. Rare lamb offers no resistance; medium rare resists slightly; well done is firm.

To serve, place the lamb chops on individual plates with a dollop of Yogurt Sauce and garnish with sprigs of cilantro.Notes:Ingredients #1-9 are for the Spice and Herb Rub.
Ingredients #13-23 are for the Yogurt Sauce.
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